Roll-It-Up Strawberry Roulade

Roll-It-Up Strawberry Roulade
Servings: 10 Start to Finish 1 hr 30 mins (includes cooling)

Ingredients

FOR THE CAKE:
  • 1 cup sugar
  • 1 teaspoon orange zest
  • 3/4 cup flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs, separated, plus one yolk
  • 2 tablespoons vegetable oil
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
FOR THE FILLING:
  • 1 pound strawberries, washed, hulled and sliced
  • 1 tablespoon sugar
  • 1 teaspoon orange zest
  • 1 cup heavy cream
  • 1 tablespoon sour cream
  • 3 tablespoons confectioners' sugar, plus more for dusting

Make It

1. Heat the oven to 350 degrees . Coat a rimmed baking sheet with butter, cover it with parchment paper, then coat the paper with butter.

2. Make the cake. In a small bowl, whisk 2/3 cup of the sugar and the zest together. Add the dry ingredients and whisk until well blended. In a large bowl with a hand mixer set on high, beat together the 5 egg yolks, oil, milk, and vanilla. Combine the mixtures and beat until blended.

3. In a large bowl with a hand mixer set on high, beat the 4 egg whites until soft peaks form, about 1 1/2 minutes. Add the remaining sugar and continue beating until stiff peaks form, about 1 minute more. Fold the egg whites into the batter, then pour it onto the prepared baking sheet. Use a spatula to spread it evenly. Bake until the top of the cake is light brown, about 15 minutes. Let cool.

4. Meanwhile, prepare the filling. In a small bowl, toss the berries, sugar, and zest.

5. In a large bowl with a hand mixer set on high, beat the remaining ingredients until stiff peaks form, about 2 minutes.

6. Spread the filling onto the cake, leaving a 1-inch border. Scatter the berries on top. Beginning at a short end, roll the cake, letting the parchment fall away as you work. Place the cake seam side down on a platter and dust with confectioners' sugar.